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Marinades & More!
Who says salads should have all the fun? Many of our dressings make marvelous marinades for meats, vegetables, poultry and fish. Brush Dijon Honey Mustard on your favorite ham or pork dishes or try marinating vegetables and seafood in our Ginger Mandarin Dressing. Beef gets better when you marinade with our New American, Santa Fe Blend, Real French Vinaigrette or Blush Wine Vinaigrette. And you’ll go wild when you marinade wild game in our Blush Wine Vinaigrette. Whatever your preferred entrée, one of our special dressings is sure to make it even better. We encourage you to be creative, experiment and discover your own perfect marinade. Enjoy!
Asiago Caesar
Blush Wine Vinaigrette Buttermilk Ranch Champagne Caper Vinaigrette Chipotle Cheddar Dressing Rich Santa Fe Blend & True Blue Cheese Dressing
Smothered Pork Chops
Two ¾ inch thick, boneless pork chops 1/3 cup BRIANNAS Champagne Caper Vinaigrette One medium sized sweet, white onion (I used a Texas #1015 onion) 2 Tbsp. extra virgin olive oil Salt and pepper, if desired Pour dressing over chops on a plate. Let the chops marinade for 30 minutes, then pierce the chops a few times with a large fork, and turn them over to marinade another 30 minutes. When you are ready to cook the chops, heat the olive oil on medium high heat in a heavy skillet or grill pan. When the oil is very hot, sear the chops until brown on both sides. Reduce the heat to low, pour the remaining marinade over the chops and cover to simmer for about 15 minutes. In the meantime, slice the onion in thick slices. When the chops have simmered for 15 minutes, add the onion slices and cover again to simmer for about 5 to 10 more minutes until the chops are done. Serve each chop on a heated (optional) plate, cover with the caramelized onions, and enjoy. Delicious with wild rice and roasted asparagus!!! Makes 2 servings |
